Bottom Line:
The content of 25-hydroxyvitamin D3 (25(OH)D3) in the egg yolk also increased in response to UVB, although less pronounced than vitamin D3.Meat revealed about 4-fold higher vitamin D3 contents in response to UVB than to dietary vitamin D3 (p<0.001).In conclusion, exposure of hens to UVB is an efficient approach to provide consumers with vitamin D3-enriched foods from animal sources.

ABSTRACTVitamin D deficiency is a global health problem. This study aimed to investigate the efficacy of ultraviolet (UV) B radiation for improving vitamin D3 content of eggs and meat. In a two-factorial design hens that received diets with 0 (-D3) or 3,000 IU (+D3) vitamin D3/kg were non-exposed (-UVB) or exposed to UVB radiation (+UVB) for 3 h daily over 4 weeks. Data show that UVB radiation was very effective in raising the vitamin D3 content of egg yolk and meat. Egg yolk from +UVB/-D3 hens had a higher vitamin D3 content (17.5±7.2 µg/100 g dry matter (DM)) than those from the -UVB/+D3 group (5.2±2.4 µg/100 g DM, p<0.01). Vitamin D3 content in egg yolk of vitamin D3-supplemented hens could be further increased by UVB radiation (32.4±10.9 µg/100 g DM). The content of 25-hydroxyvitamin D3 (25(OH)D3) in the egg yolk also increased in response to UVB, although less pronounced than vitamin D3. Meat revealed about 4-fold higher vitamin D3 contents in response to UVB than to dietary vitamin D3 (p<0.001). In conclusion, exposure of hens to UVB is an efficient approach to provide consumers with vitamin D3-enriched foods from animal sources.

Mentions:
Mean egg production rate (number of eggs per hen and week) was not significantly influenced by the treatment factors, although hens from the -UVB/−D3 group showed a slight drop in egg production within the last experimental week compared to the other group (-UVB/−D3 group, 6.0±1.6 eggs/week; -UVB/+D3 group, 7.0±0.0 eggs/week; +UVB/−D3 group, 6.9±0.3 eggs/week; +UVB/+D3 group, 7.0±0.0 eggs/week) (Table S1). Two-way ANOVA data show that the mean egg weights at defined times within the 4-week period of the experiment were not significantly influenced by UVB exposure and dietary vitamin D3, respectively (Figure 5A, Table S1). Data demonstrate higher egg weights at the end of the 4-week experiment compared to baseline in the groups that were UVB exposed and/or received vitamin D3 with their diets (p<0.05, paired t-test), but not in the -UVB/−D3 group (Figure 5A).

Mentions:
Mean egg production rate (number of eggs per hen and week) was not significantly influenced by the treatment factors, although hens from the -UVB/−D3 group showed a slight drop in egg production within the last experimental week compared to the other group (-UVB/−D3 group, 6.0±1.6 eggs/week; -UVB/+D3 group, 7.0±0.0 eggs/week; +UVB/−D3 group, 6.9±0.3 eggs/week; +UVB/+D3 group, 7.0±0.0 eggs/week) (Table S1). Two-way ANOVA data show that the mean egg weights at defined times within the 4-week period of the experiment were not significantly influenced by UVB exposure and dietary vitamin D3, respectively (Figure 5A, Table S1). Data demonstrate higher egg weights at the end of the 4-week experiment compared to baseline in the groups that were UVB exposed and/or received vitamin D3 with their diets (p<0.05, paired t-test), but not in the -UVB/−D3 group (Figure 5A).

Bottom Line:
The content of 25-hydroxyvitamin D3 (25(OH)D3) in the egg yolk also increased in response to UVB, although less pronounced than vitamin D3.Meat revealed about 4-fold higher vitamin D3 contents in response to UVB than to dietary vitamin D3 (p<0.001).In conclusion, exposure of hens to UVB is an efficient approach to provide consumers with vitamin D3-enriched foods from animal sources.

ABSTRACTVitamin D deficiency is a global health problem. This study aimed to investigate the efficacy of ultraviolet (UV) B radiation for improving vitamin D3 content of eggs and meat. In a two-factorial design hens that received diets with 0 (-D3) or 3,000 IU (+D3) vitamin D3/kg were non-exposed (-UVB) or exposed to UVB radiation (+UVB) for 3 h daily over 4 weeks. Data show that UVB radiation was very effective in raising the vitamin D3 content of egg yolk and meat. Egg yolk from +UVB/-D3 hens had a higher vitamin D3 content (17.5±7.2 µg/100 g dry matter (DM)) than those from the -UVB/+D3 group (5.2±2.4 µg/100 g DM, p<0.01). Vitamin D3 content in egg yolk of vitamin D3-supplemented hens could be further increased by UVB radiation (32.4±10.9 µg/100 g DM). The content of 25-hydroxyvitamin D3 (25(OH)D3) in the egg yolk also increased in response to UVB, although less pronounced than vitamin D3. Meat revealed about 4-fold higher vitamin D3 contents in response to UVB than to dietary vitamin D3 (p<0.001). In conclusion, exposure of hens to UVB is an efficient approach to provide consumers with vitamin D3-enriched foods from animal sources.